spring! and cinnamon scones

spring is here. finally. no, wait, summer is here.

that's the one thing i've noticed about rochester. it seems like we go straight from 30 degree days and winter coats to 70+ degree days and asking ourselves if we really need a coat to go out. the transition is odd - like it's too soon for super warm days (it's 85 today) but too late for the cold days. what happened to highs of 60 or 65? we plow right through them.

at least my mint is coming in - after not doing much with it last summer, i have big plans for it this year - and chives and irises. still no sign of spearmint, though and one lonely daffodil bloomed. i'll have to plant some more this fall.

anyway, on to breakfast. before i realized it was approaching 80 degrees out at 9:30 when we got up, i decided it's time for scones. i should have looked at the thermometer before firing up the oven.

none the less, i debated what to make - pumpkin spice (it's summer, not fall, so those were out), lemon (but i don't have any lemons, they're out too), cinnamon filled (eh, not in the mood to mess around with filling this morning), or a cinnamon & mini chocolate chip version i've made a couple times before. i settled on the cinnamon chocolate chip, but omitted the chocolate for a tasty cinnamon version.

i made half a batch, since we really only need a couple small ones for breakfast. and whipped up an easy glaze to add even more cinnamon flavor. instead of cutting them out with biscuit cutters, i always use a knife and slice into whatever shape - squares or wedges - i'm in the mood for. mostly because i'm lazy, but also because i don't care of my scone is perfectly round.

if you decide to add the chocolate chips, i recommend cutting the cinnamon in half, otherwise it's just too much, but it's up to you.

cinnamon scones
adapted from food network's cinnamon chocolate scones

for the scones
3 1/2 cups all purpose flour
1/4 cup sugar
3 tablespoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground ginger
1 1/2 cups mini chocolate chips (optional)
1 cup butter, cold, cut into small cubes
1 1/4 cups milk

for the glaze
1 cup powdered sugar
2 tablespoons water
1/2 teaspoon cinnamon
  1. preheat the oven to 375. line a baking sheet with parchment paper.
  2. mix the flour, sugar, baking powder, salt, cinnamon, nutmeg, and ginger in a large bowl. add the butter and mix until coarse and sandy. you should still be able to see small chunks of butter in the flour mixture.
  3. add the milk and mix just until combined. don't overmix or your scones will be flat and dense. add the chocolate chips if using.
  4. turn out onto a lightly floured surface and roll to about 1" thick. cut into whatever size scones you'd like. place on the baking sheet and bake about 15 minutes, until light brown.
  5. remove from the baking sheet and cool on a wire rack.
  6. while the scones cool, make the glaze. whisk together the powdered sugar, water, and cinnamon.
  7. when the scones are slightly warm or cool, drizzle the glaze over the scones.
  8. wait for the glaze to dry, about one hour, and store in an airtight container.  
  9. 2015.05.04 this was one of things i make (for dinner)'s picks for the secret recipe club! 

1 comment:

  1. I wonder how they would taste if you substituted maple syrup for the water in the frosting...I don't care for scones but this recipe makes me want to try them! If you don't use the choc. chips, do you need to alter the recipe in any way?


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